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Kale and Chickpea Salad

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A vibrant and nutritious salad featuring roasted chickpeas and fresh kale, perfect as a main dish or side.

Ingredients

Scale
  • 1 can (14 oz) chickpeas
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red chili pepper flakes
  • 1/2 teaspoon garlic powder
  • 1/4 cup Parmesan cheese, grated
  • 1 bunch curly kale, stems removed and chopped
  • 1/2 red onion, diced
  • 2 stalks celery, diced
  • 1/2 cup Greek-style yogurt
  • 1/4 cup whole egg mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Rinse and drain the chickpeas, then pat them dry.
  3. Toss the chickpeas with olive oil, oregano, chili flakes, garlic powder, salt, and pepper, then spread on a baking sheet.
  4. Roast for 20 minutes, or until golden and crispy.
  5. Remove the stems from the kale and chop the leaves into bite-sized pieces.
  6. Massage the kale with olive oil and a pinch of salt until it softens.
  7. In a small mixing bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, and maple syrup until smooth.
  8. Add the roasted chickpeas to the bowl with the kale, along with diced red onion and celery.
  9. Drizzle the dressing over the salad and toss to combine.
  10. Taste and adjust seasoning as needed.
  11. Transfer to a serving platter or individual bowls and enjoy!

Notes

For added crunch, garnish with extra Parmesan cheese or sunflower seeds. Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition

Find it online: https://www.nailzspa.com/kale-chickpea-salad-recipe/

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